CURRIED CAULIFLOWER & POTATO SOUP

1 large or 2 med. leeks, trimmed, washed well, coarsely chopped (about 1 1/2 cup)

1 tea. vegetable oil

1 tab. water

1 tea. curry powder

1 tea. ground ginger

1/2 tea. turmeric

1/2 head cauliflower, cut into small florets (about 2 cups)

2 med. russet potatoes, pared, diced (about 2 cups)

1/2 med. Granny Smith apple, pared, cored, diced (about 3/4 cup)

1 carrot, trimmed, pared, left whole

1 3/4 cups defatted chicken broth

1 cup water

1 cup low fat milk

chopped parsley or coriander

pepper to taste

Combine the leek, oil and water in large broad saucepan; cover and "sweat" the leek over very low heat until tender, about 10 min. Do not allow to brown. Stir in curry, ginger and turmeric; sauté stirring for about 1 min. Add the cauliflower, potatoes, apple, carrot, broth and water. Heat to boiling. Reduce heat to low, cover, cook 30 min. or until vegetables are very tender. Remove the carrot, cut into slices and reserve. With slotted spoon transfer about 3/4 of vegetables to a food processor; add the milk (This could be done in 2 batches.) Process to a smooth puree. Return to saucepan. Add sliced carrots. Season; reheat, add more milk if desired. Garnish each bowl with parsley or coriander.